Danish Potato Pancakes Kartoffelpletter
Ingredients
- 2 1/2 pounds potatoes
- 1 teaspoon salt
- 2 cups rye flour
- 2 1/2 cups white flour
- 3 egg whites, beaten frothy
Instructions
Makes 16 to 18. Cook the potatoes in their jackets. Peel. Add salt and mash while warm. Work the flours into the mashed potatoes, a little at atime with egg whites. Knead the dough well. Roll on a lightly floured board into thin round cakes. Bake on both sides on a greased griddle over low heat until done. Watch them closely to keep them from burning. Serve with melted butter and honey, or a cognac sauce.
Read NextSouthern Succotash
